This homemade veggie cream cheese is smooth, tangy, and packed with colorful vegetables. It’s quick to make, customizable, and far better than store-bought—great for bagels, sandwiches, crackers, or veggie dips.
⏱ Time Required
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Prep: 10 minutes
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Chill (optional): 20 minutes
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Total: ~30 minutes
🍽 Servings
Makes about 1½ cups
🥕 Ingredients
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8 oz cream cheese, softened
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¼ cup finely chopped red bell pepper
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¼ cup finely chopped cucumber (seeds removed)
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2 tbsp finely chopped green onion
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2 tbsp finely chopped carrot
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1 tbsp fresh dill or parsley, chopped
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½ tsp garlic powder
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¼ tsp onion powder
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Salt & black pepper, to taste
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1–2 tbsp milk or sour cream (optional, for extra creaminess)
👩🍳 Instructions
1️⃣ Soften & Mix
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In a bowl, beat cream cheese until smooth and fluffy.
2️⃣ Add Veggies
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Fold in bell pepper, cucumber, green onion, carrot, and herbs.
3️⃣ Season
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Add garlic powder, onion powder, salt, and black pepper.
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Mix until evenly combined.
4️⃣ Adjust Texture
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Add milk or sour cream if you prefer a softer spread.
5️⃣ Chill (Optional)
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Refrigerate 20 minutes for flavors to meld.
🍽 Texture & Flavor
✔ Creamy and smooth
✔ Fresh, crunchy veggies
✔ Light and tangy
✔ Perfect for spreads & dips
⭐ Tips & Variations
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Extra flavor: Add lemon juice or a dash of hot sauce
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Herby: Use chives or basil instead of dill
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Low-fat: Use light cream cheese
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Spicy: Add jalapeño or red pepper flakes
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Vegan: Use dairy-free cream cheese
📊 Nutrition (Approx. per 2 tbsp)
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Calories: 90
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Carbs: 2g
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Fat: 8g
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Protein: 2g
